Maple Cinnamon Buckwheat Crispies

This recipe is adapted from the cookbook Raw Food, Real World. The original recipe uses too much salt and (is yucky with the stevia packets that are recommended in the original). It became the family favourite after I changed up the proportions. This recipe tastes great with Hemp Milk and is great snacking food for the kids too!

Maple Cinnamon Buckwheat Crispies

What you will need:

2 cups buckwheat groats soaked overnight
3/4 cup maple syrup
2 tsp vanilla extract
2 tsp ground cinnamon
1 tsp unrefined sea salt
parchment paper

How to do it:

Step 1: Drain the soaking buckwheat and rinse to remove extra starchiness.

Step 2: Pulse buckwheat with the other ingredients (should look like a soupy oatmeal).

Step 3: Divide batter on two cookie sheets lined with parchment paper.

Step 4: Dehydrate in your oven at the lowest temp (until the top is dry to the touch).

Step 5: Flip over (it is ok if it comes apart) and continue dehydrating until completely dry and crunchy (a few more hours).

Step 6: Break into pieces and store in an airtight container at room temp.

Variation: Replace cinnamon with 2 heaping Tbsp of cocoa or carob powder.


  • Rm70456

    When I tasted this straight out of the dehydrator, I wasn’t too crazy about the buckwheat flavor. When I ate it as cereal with fresh goats milk, I really liked it. I used sprouted buckwheat from To Your Health.

    • Adrienne

      I know what you mean about that buckwheat taste. It’s completely different once added to something- the same goes when it is added to bliss balls for crunch!

  • Mexico Clara

    Could you recommend an adaptation for using buckwheat flour instead of soaked groats?

  • Megan Wegert

    I have buckwheat flakes that are pretty powdery. Could I use these instead? Would I use less?